#48: Sweet Chili Ribs - Your Way

I had a sudden inspiration. I realized if you are inspired and feel like some edible artwork are coming out the tips of your fingers, then just go for it! Really, cooking should not be uptight. We only say one cup of this or 2 teaspoons of that for the sake of estimation. But as with any art, it's all about what feels right. Now I am not saying all art are touchy-feely or that that logic and reason plays no part in it. Of course it has to be balanced out with what will sensibly turn out right and delicious. But go ahead, go wild. 

#29: Garlic-Crusted Fish Steak in Citrus Butter

Actually, we were already eating when I said:
"WAIT! Don't mangle the fish yet! It still has no photo!"
Good thing it's still a bit intact for my cameraphone, hahaha!

This is what I cook when I'm feeling lazy because this is very, VERY easy. I must admit though that fish steak slices may be more expensive than your usual tilapia but if you think about it,you get more meat and less fish bones in these steaks. 




But do not take this dish lightly because you might be taken aback by how good this one is. Take this, 5 ingredients. Good eh? You may use blue marlin or pink salmon if your budget can afford it. Or, a simple mahi-mahi slice should do the job. Cream Dory fillets may also work but you have to thaw and drain it well because it seems that those fillets have a lot of water in them. Tsk,tsk! If I use it for this dish, I end up with my steaks swimming in its juice, therefore, I am not able to create a crispy crust for the steak. So are you ready?